Review - The Netherlands

2020 Review

Our founder Marije Vogelzang summarised this year, looking at the ways in which food and design has adapted. As with every impactful, large-scale change, after the shock come new possibilities for growth and adaptation.


- Korea

A Love-Hate Relationship

Fermentation is at the centre of Korean food culture, and the fermentation process begins with the bacteria. Without bacteria, we would not have the variety of forms, tastes and foodstuffs such as yogurt, kimchi, cheese, and kombucha. We feel thankful for this and the existence of bacteria is precious to us. But bacteria can also cause illness and decay, and for that they have earned our fear and even hatred. The DIFD’s correspondent Su Hyun Park reports on two projects from an exhibition in Seoul, South Korea called ‘On Qyun, An existence that we don’t know about’ that explored the healthier side of our symbiotic relationship with microorganisms – fostering coexistence rather than eradication.


- Worldwide

Opportunities in Adversity

In a feedback session with our own correspondents, The DIFD has been taking stock of opportunities and new pathways in food design that have opened up during the COVID-19 situation of 2020 and asked how designers have been refocusing their work and developing interesting new initiatives.


- Milan

Mad About Saffron

What if saffron was an experience? ‘Secret Saffron’ explores this question through analogue and digital technologies, using simple glass and porcelain tools for measuring saffron in the kitchen. The project was designed to be shown during Milan Design Week 2020. Our correspondent Yue Liu talks to Stefano Citi, co-founder of TourDeFork about creating an interactive food project in the middle of a pandemic.


- California

Systems Change!

Sandeep Pahuja is a Director of Business Design with the food team at the global design company IDEO. He and his colleague Sarah Codraro have recently made a new eight-part podcast mini-series asking: How might we design better food systems? The result is a highly bingeable collection of amazing initiatives for transformation and transition. In an exclusive interview for The DIFD, Sandeep talks about the practicalities of systems change from within.


- On Tour

Edible Futures on Tour

Kamiel Vorwerk is the exhibition-designer of ‘Edible Futures’, a travelling exhibition curated by the Dutch Institute of Food & Design and presented by the Embassy of the Kingdom of the Netherlands. It asks visitors to imagine what the future of food will look like, and what role each of us might play in changing it. The DIFD asked Kamiel about how being a designer who activates and transforms spaces helps people imagine and think about different futures in food.


- The Netherlands

Hungry for Design

The Dutch Design Week was held virtually this year and the city of Eindhoven’s restaurants were forced to close too. So the city’s marketing department came up with the idea of putting six chefs together with six different designers and creating a mini series of cookery programmes with a difference.


- London, UK

Sweet Incentives

In 2016, the designer and goldsmith Kia Utzon-Frank of KUFstudios partnered with the strategist and experienced chocolatier Rafaella Baruzzo to help produce an extraordinary range of luxury cakes. Three years later they started a brand of luxury “terrazzo” chocolate bars together called BRIK. With it, they now hope to use chocolate as an education tool to understand business, creative thinking, regeneration, community and resilience.


- Vienna, Austria

Open Food Design

With their new project shown at Vienna Design Week 2020, designer Jakob Glasner and agricultural scientist Philipp Lammer aim to bring people from all along the food chain closer together. From tomato seeds to tomato soup, via rare plant breeders Arche Noah and pan makers Riess, Glasner explains the journey.


- Vienna, Austria


Anti-Covid measures have resulted in the cultivation of new behaviours and new routines when it comes to food but, say Anastasia Eggers and Philipp Kolmann, they could also result in the cultivation of new relationships – not only with our fellow humans, but with other species and (micro)organisms that we cohabit with.


- Israel

Evolving In Vitro

The potential of the cultured meat industry is huge in that it has the potential to solve many of the ethical and environmental issues around farming animals for mass-consumption, but first of all we have to learn to accept it. Yuval Yancovitch is a recent industrial design graduate from the Holon Institute of Technology in Israel. For her final project, she designed four new lab-grown animal proteins. The DIFD asked her to tell us more about her project.


- London, UK

Virtual Dinner Party

The graphic and communication designer Neeraja Dhorde hails from a rural area in the Maharashtra province in India. Through design thinking and research, her cross-cultural investigations between farm and table take us on journeys from the past into the future that she hopes will bind communities together in the process.


- Dresden, Germany

Future Food

Unable to visit in person, our Germany correspondent Inés Lauber talked online to the curator Viktoria Krason from the German Hygiene Museum in Dresden, about her current exhibition “Future Food. What will we eat tomorrow?”. This broad-ranging show considers how we can adapt to feed a global population under climate change; addresses appalling inequalities behind trade practices; looks at how choice can leave a bad taste in the mouth and puts interesting future food scenarios on the table.


- Scotland


The DIFD interviewed our Scotland correspondent Steph Marsden about how she used her lockdown time to expand on a project about individual eating, with your computer. Autodîneur is a computer-generated guide to an exploratory eating experience. Each time you visit you receive a new set of instructions to follow for a new kind of meal. The instructions help you use all your faculties to get messily in touch with your food.


- South Korea

Magazine F

Magazine F is a bimonthly food documentary magazine co-created by Magazine B and Baemin publishing in South Korea. This magazine helps capture a multi-faceted perspective on food, by diving into an ingredient's journey – from the origin to the table. Our Finland & Korea correspondent Su Hyun Park spoke to the magazine's editor-in-chief Eunsung Park, editorial director Sojeong Jeong and marketing manager Hyunjoo Kim, for us.


- Milan, Italy

Food culture is about food choices

Yue Liu is a Milan-based designer from China. Her childhood painting experience and academic studies in Product Design have built her design identity. Four years ago she dove into the world of food invited by one of her friends, to participate in a food project about tofu culture. From there she found food — the subject that has also guided her research for her Master’s degree in Product Design for Innovation at Politecnico di Milano. In Yue Liu's opinion, food and design is not only about creating new things, but also recovering those food cultures of value from the past and let them relive in the present, and take part in our future.


- Cape Town

Distanced Dinners

Studio H, in collaboration with Tiny Empire and Hendrik Works, is excited to share their ongoing research project MINI MEET, a micro, two-day pop-up experience held at Tiny Empire, a co-working space in Cape Town. MINI MEET is a real-life exhibition and demonstration where clients and the public will is invited to experience some of the strategies Studio H has designed for an altered, post-coronavirus landscape. To this end, MINI MEET encourages social interaction while maintaining a safe social distance, using food and eating tools to measure and implement a safe and interactive social experience.


- Paris

3D Cake Creations

Our Food & Space design correspondent Jashan Sippy reached out all the way from India to Russia to interview the architect who turned to pastry craft, Marie Troitskaia. Using the skills she learnt during her architecture education, Marie creates detailed illustrations of cakes before realising them in an edible form. Using 3D printing, AutoCad and other tools more frequently used in architecture than in patisserie, she has found a cross over niche to express her creativity in a unique way.


- Berlin

Food and Planetary Geologies Part 2

Our Berlin-based Food, Design & Innovation correspondent, Alexandra Genis, looked to space and earth for us. In this second part of her essay for us, about questioning and rethinking food as an intermediary between living and dead matter, she looks to space.


- Berlin

Food and Planetary Geologies Part 1

Our Berlin-based Food, Design & Innovation correspondent, Alexandra Genis, looked to space and earth for us. In this first part of her essay about questioning and rethinking food as an intermediary between living and dead matter, she looks to the mountains.


- UK / France

Edible Words

In the midst of the global pandemic shut down, Maud de Rohan Willner, founder of Salty Studio UK, decided to initiate an online webinar platform about food, design and more, called "Edible Words", in order to "host online discussions that are accessible to the whole world". With a wide range of exciting panelists from around the world, Maud has created a regular online meeting place for food engaged creatives. With multiple events a week, she is giving a routine and creating a space for new inputs that do not focus on current events but rather help remind of a certain normality and exchange.


- Berlin

“In the contemporary urban German foodscape, people eat badly.”

Our Food and Space correspondent, Jashan Sippy of Sugar & SPACE met Itay Novik, a Berlin-based food designer who challenges the contemporary urban foodscape through his practice, Elements of Food.


- Berlin

The Delicate Art of Plating Dishes

Whether you're seeking to learn, need a break from reality or want to delve into another world, 'Story On A Plate' will do just that. Conceived and edited by Berlin based publisher Gestalten, 'Story on a Plate: The Delicate Art of Plating Dishes' encourages its readers to introduce a new form of eating to their everyday meals.


- Sweden

“the entrance ticket was a vomit bag”

The Future Food Designer Chloé Rutzerveld visited the Disgusting Food Museum in Malmö, Sweden for us and told us about her experiences from surprising to gagging.


- The Netherlands

An Experiment in Speculative Gastronomy

What effect will the rising temperatures have on the production of common foods? What would happen if we put invasive species on the menu? Are the tomatoes we can find in the supermarket advanced pieces of technology or still products of natural processes? And could a plant become a brand? Can we hack our brain’s performance with my lunch? What would be the perfect meal in a fast-food world? Can fast food be personalized to our taste? Or could food become medicine? Could we, literally, eat our way out of our problems? And what would that taste like?


- India

An experimental collaborative food and human lab

Project Otenga is a multimodal space for nurturing cross-disciplinary collaborations and creative convergence through the medium of food. The name Otenga comes from a fruit, widely popular in Assam, India. The petals of the flower which is to become this fruit, instead of shedding, start wrapping around each other and grow thicker and stronger to become the fruit. We used this as a metaphor to signify our philosophy of collaboration and transformation towards betterment. We gradually started this journey as a slow cafe with slow design principles and now we are growing as an experimental collaborative food and human lab.


- Scotland

“Scottish cuisine sort of got absorbed”

'Gathered' is a photographic exploration by Jack Mercer into the people and places that are behind some of Scotland's most iconic foods and drinks. The book is the result of working with five different producers to create photographic essays that use portrait, still lifes, documentary and landscape photography to create a detailed visual representation of their work. Along with the photographs of each producer, each story ends with a recipe created by ‘That’s Yer Dinner’, a Glasgow run supper club, that showcases the produce in all its glory. Scottish correspondent Steph Marsden spoke to Jack Mercer and Grant Reekie from 'That's Yer Dinner' about the project and their collaboration.


- UK

Writing on Food & Design: “You & I eat the same”

In this new review series about publications that write about food and/or food and design, we have asked our international correspondents to share their most inspiring publications with us! The first to share her food and design reading recommendations is our Food & Experience correspondent Maud de Rohan Willner.


- UK

Writing on Food & Design: “Food Futures”

In this new review series about publications that write about food and/or food and design, we have asked our international correspondents to share their most inspiring publications with us! The first to share her food and design reading recommendations is our Food & Experience correspondent Maud de Rohan Willner.


- UK

Writing on Food & Design: “MOLD Magazine”

In this new review series about publications that write about food and/or food and design, we have asked our international correspondents to share their most inspiring publications with us! The first to share her food and design reading recommendations is our Food & Experience correspondent Maud de Rohan Willner.


- Berlin

A meal of Heaven & Earth

‘Himmel und Ääd’ is what people call a traditional dish in the flatlands around the lower Rhine river in Germany. The name translates to ‘Heaven and Earth’, referring to the two main ingredients of the dish - the apple and the potato. The farmer reaches skyward to pick an apple from the branches of the tree, and bends earthward to dig a potato out of the soil. As a Rhineland child, when I first encountered the dish, I remember thinking "Am I really eating heaven and earth?"


- Berlin

The story of Food in Photography

The exhibition 'Food for the eyes: The story of Food in Photography', was on show this summer at the C/O Berlin. Our Germany correspondent Inés Lauber reviewed it for us, as she was taken on a journey through both the history of food photography as well as the development of food culture. "The exhibition shows how broad the topics can be, since both themes are already so rich in themselves. It is about more than just food photography, as one can see society mirrored in many facettes throughout the exhibition."


- Copenhagen

Future Food Today at SPACE10

Our Food, Design & Science correspondent Katinka Versendaal spoke to SPACE10’s editor and copywriter Polina Bachlokova about their new book 'Future Food Today', future-proof foods and how we can secure healthy and delicious food for 10 billion people.


- Berlin

Food Art Week

This year's Food Art Week (FAW) Berlin will take place in August. They will be occupying Steinplatz, a public space in Berlin across from the University of the Arts (UdK), for the whole month of August, with greenhouses which are used as spaces for art installations and educational practice. We talked to Taina Guedes about her motivation and ambitions for the FAW this year.

NEMO; Voedsel van Morgen


- Amsterdam

Future Food Exhibition

Our Food, Design & Empathy correspondent, Lotte Meeuwissen, visited the new exhibition "Future Food" at the 'NEMO de Studio' in Amsterdam. Questions such as 'What will you be having for breakfast, lunch or dinner in 2050?', 'Where will this food be sourced?', 'And how will it be prepared?' drive this speculative exhibition. Lotte talked to the curator Chloé Rutzerveld about the visitor experience and Chloé's visions of our food future.


- South Africa

The Insect Experience

South Africa’s first insect café, The Insect Experience, opened this month in Woodstock in Cape Town. Our Food, Design & Culture correspondent Hannerie Visser, from Studio H, asked Leah Bessa, one of the founders, a few questions about creating food with insects, and the response from their customers.


- Berlin

Interview with Linda Lezius

Our Food and Space correspondent, Jashan Sippy of Sugar & SPACE, chatted with Berlin-based Linda Lezius of Wild & Root. Her advice to fellow food designers is “to value our own work, before other people can see its value”.


- Barcelona

The Future of Personalized Gastronomy

Our Food, Empathy and Design correspondent Lotte Meeuwissen is based in Barcelona and shares her passion throughout Spain. She recently started collaborating with Basque Culinary Center and interviewed Estefanía Simón-Sasyk, Usune Etxeberria and Daniel Riveong about their latest event “Towards Personalized Gastronomy: Euskadi 2050”. This event was initiated by Project Gastronomia, a global network of culinary enthusiasts that reflect with an innovative mind on the future of our food systems.


- Berlin

“Food is always Science Fiction for our bodies”

Alexandra Genis is a Berlin-based Critical Food Designer and the principal designer at TAS2R, a studio propagating gastro-intestinal science-fiction by bridging life sciences and gastronomy. Her work has been exhibited in international venues and she has spoken at conferences around Europe. Alexandra is a finalist of the BAD Award 2019 and Future Food Design Award 2018. In her kitchen-lab she is busy with project such as the translation of desire from fruit to fungi, plate biodiversity, and post-agricultural food production systems. She is also hosting events and workshops about the future of food.


- Hong Kong

Deep Food

Deep Food is an initiative by Cindy Chan and Heinrik Ng, which explores food design as a thought-provoking medium from an Asian perspective. Through creating various food design experiments ranging from tableware design, tasting events and tea gatherings, the team uses food as a medium to inspire discussion on a range of cultural and philosophical topics.


- Copenhagen

Future of Food Report: Copenhagen 2035 (2/2)

Inspired by the five Future Food Scenarios ideated during MOLD’s Summit on Intimate Food Interfaces, product designer Kaii Tu thought about what a day in Copenhagen would look like sixteen years from now. He wrote a first-person “day in the life” report set in the Danish capital in 2035, accompanied by speculative designs illustrating artefacts and interactions from the future. From 'Digital Amphoras' which print out seeds from the past, to eating for experimental enjoyment; Copenhagen 2035 will have a lot to offer.


- Denmark

Future of Food Report: Copenhagen 2035 (1/2)

On September 5th 2018, a group of food visionaries, from scientists to chefs coming from cities as diverse as New York and Shanghai to local Danish creatives, gathered at MOLD’s summit on Intimate Food Interfaces. Hosted at Space10, IKEA’s future-living lab located in the heart of Copenhagen’s meatpacking district, the summit explored the sensorial opportunities at the intersection of food and technology. The following article is an opinion piece exploring the relationships and tensions between themes that arose in the future food systems ideated during the Summit written by our Food, Empathy and Design correspondent Lotte Meeuwissen. 


- Vitra Campus, Weil am Rhein

Food Shaping Kyoto

Our Japan correspondent Chieri Higa wrote about the Vitra exhibition "Food Shaping Kyoto" about Japanese food culture, exhibited at Weil am Rhein during Art Basel. She is currently finishing her research residency in Okinawa with her grandmother, learning the traditional recipes, ingredients and ways of cooking of the old Ryukyu kingdom, and its changes up to present day.


- Amsterdam

A La Mano

Anastasia Eggers, our Russia correspondent, found herself in Amsterdam last month to participate in one of Giulia Soldati's unique 'A La Mano' dinners, where cutlery is disposed of and guests‘ hands come into play. For us she tried to translate the sensorial experience into words.


- Berlin

Data Kitchen

Our Food and Space correspondent Jashan Sippy of Sugar & SPACE met with Desirée Pitrowski at Data Kitchen, a digital restaurant in Berlin that addresses a sustainable, delicious and meaningful food future.


- Porto

“Food is used as a primary channel of experience and knowledge.”

Karen Lacroix is a Canadian illustrator, designer and publisher based in Porto, Portugal. She taught visual narratives at Richmond University (UK) and works for an eclectic range of clients such as Bright Ivy, English Touring Opera, Saffron Hall, Bishopsgate Institute, among others. After concluding an MA in Visual Communication at the Royal College of Art, she founded Uncanny Editions, an illustration publisher and studio exploring different modes of publication practice, collaborating with institutions such as the National Portrait Gallery, The Photographers’ Gallery and X Marks the Bökship. Her work is represented in collections such as MoMA (US), University College London, London College of Communication (UK), Serralves Foundation and Calouste Gulbenkian Foundation (PT), among others. She is the founder of the Illustration School, a nomadic pedagogical platform that investigates the expanded field of illustration & food, and is co-director of the design research centre Shared Institute.



Tea Drop & Aquatecture

After receiving her Bachelors degree in Interior Architecture from the University of Pretoria in South Africa and thereafter working in that field for 7 years, Shaakira Jassat moved to the Netherlands to join a second bachelor program at the Design Academy Eindhoven, to open up her possibilities as a designer and work more hands on with materials and experimentation methods. She joined the pioneer group of the newly formed Food non Food department in 2014, and followed her fascination of water as a "material" in her design processes. Having South Africa still close to her heart, she was deeply touched by the severe drought that crippled the city of Cape Town recently and it inspired her graduation projects. She began these projects by harvesting her own water within her immediate home and city environment, trying to move away from the convenience of opening the tap. 


- Cape Town

Eat Ting

Our Food & Culture correspondent Hannerie Visser is based in Cape Town and works all over the African continent. She interviewed Mpho Tshukudu for us, a South African dietician and local food activist, who is also the co-author of 'Eat Ting', a book for South Africans on how to make healthy dishes with local ingredients.


- London

Food: Bigger than the Plate

If someone would ask us to think about food, what pops into our minds is probably something linked to the moment of eating–either the pleasure of sharing a meal, or simply something that allows us to subsist. Food is something we put into our body every day, but even if we perhaps don’t realize it, our relationship with it goes way beyond just being a need or the mere action of eating. As the new exhibition 'Food: Bigger than the Plate' at the V&A in London, co-curated by Catherine Flood and May Rosenthal Sloan aims to prove, "What we eat is one of the most important decisions we make every day." Are we aware of what we are inserting into our bodies, where it is coming from and the implications of our consumption?


- Strasbourg

Meet Sonia Verguet

Our Food & Experience correspondent Maud de Rohan Willner recently interviewed Sonia Verguet, a French designer based in Strasbourg. As stated on her website, “she cooks up many and various projects in the realms of food design, scenography and objects. She is continually searching for ways to light up everyday life with her eclectic, sometimes acidic, but always tasty ingredients.”


- Edinburgh

Biodesign & Tensegrity

Aurélie Fontan is a sustainable fashion designer focused on biodesign and ethical manufacturing processes. She has been working at the ASCUS Art & Science Lab for two years, researching and practicing biodesign with slime mould and kombucha, applied to fashion artefacts. Aurélie is the recipient of numerous awards: Dame Vivienne Westwood Sustainable and Ethical Award, Catwalk Textiles, M&S Womenswear Award at Graduate Fashion Week 2018 and an Honorary Mention for the kombucha dress at Reshape Competition in Barcelona. Our correspondent Steph Marsden discussed Aurélie’s inspiration and design process with her at her recent exhibition ‘Tensegrity’, which was part of this year's Edinburgh Science Festival.


- Lebanon

“The chefs are women that come from the various villages of Lebanon.”

Kamal Mouzawak, a Lebanese food activist, has been using food as a medium to bring people together for years. He founded the first local weekly producers-only farmer's market called Souk el Tayeb that was launched in 2004, and later Tawlet, which opened in 2009. Tawlet, which means "table" in Arabic, is located in the heart of Beirut, is a restaurant that serves traditional Lebanese lunch that varies every day. The chefs are women that come from the various villages of Lebanon, each bringing with them their traditional recipe and cooking experience to the city and visitors.


- London

“The emotional element”

Maud de Rohan Willner is a French/British creative food & experience designer based in London. Focusing on the senses, her aim is to tell stories and create interactive experiences for her guests to remember. Combining food and design she wants to explore innovative ways to convey messages and transmit emotions, through textures, colours, flavours, aromas and more. After finishing her BA in Sustainable Product Design at Falmouth University, UK, Maud proceeded to do an MA in Food Design and Innovation in Milan. "I’ve always somehow combined food & design and only realised this could become my work at the end of my studies! I started with supper clubs, a format that worked well in London, and now this is evolving to more varied events, for brands and companies as well as private events, workshops and many more exciting things," Maud says about her work.


- South Africa

“Insects require no physical space and very little food.”

Gourmet Grubb is a brand-new food company based in Cape Town with an age-old idea - insects as a food source.


- Basel

The Taste of Art

With contributions from biochemistry, psychology, ethnology, food sensorics, linguistics, literature, cultural studies and the culinary arts, Amuse-bouche was a grand showcase of the effect of taste on the human experience. Held at the Tinguely Museum in Basel, the two-day symposium on taste and food culture hosted internationally renowned speakers from science and other fields and provided exciting insights into the numerous aspects of the study of taste.


- Milan

Salone del Mobile Food & Design Review

Arvid&Marie are a designer duo, creating experiences and technological adventures since 2015. We asked them to investigate the Food & Design scene in Milan at this year's Salone del Mobile 2019 exhibition. From the Design Triennale's extensive 'Broken Nature' exhibition to small scale immersive dinners such as Giulia Soldati's 'Contatto experience,' they explored the new paths that Food & Design is taking on the world stage.


- Germany

Spectacular centrepieces redesigned

Design students from Berlin and Copenhagen invite to the table at Schloss Pillnitz, where they are exhibiting their innovative centrepieces designed to evoke dialogue.


- Barcelona

In Need of a Revolution

When we open up our news feeds or listen to the scientists, environmentalists, doctors, and food professionals, we come to the realization that we can’t deny it any longer: the way we produce our food is in need of a revolution.


- Barcelona

“I am interested in those intuitive moments”

Lotte is a Dutch food designer based in Barcelona. She invents culinary interactions which focus on the social nature of food. She uses play as a tool to enable her audience to focus on means rather than ends; the act of play allows people to try out new things, to revise, modify and explore.


- Mexico

Why kitchens need more feminine values to survive

Our Mexico correspondent Nataly Restrepo delves into the topic of misogyny in kitchens at a meeting that considers the role of women in gastronomy. The meeting was organized by Fem Reborn and Cenas Amarillas, and took place in Mexico last month.


- Canada

An exhibition about the future of food

The Dutch Institute of Food & Design is opening a new interactive design exhibition on the future of food, presented by the Dutch Embassy in Canada. Called "Edible Futures," it will debut in Ottawa, Canada this week, on the 27th of April. The exhibition will continue to travel to Vancouver in September and Toronto in January. Visitors will be actively involved from the moment they walk in, when they are asked to choose the role of 'consumer,' or that of 'producer.' Each role is accompanied by an audio story that adds a second layer of reality to the experience of walking through the exhibit.


- India

Create. Consume. Change.

Our Food & Space correspondent Jashan Sippy visited the new dining space "Cardboard" in Mumbai for us. From a sustainable material concept to locally sourced ingredients, "Cardboard" seems to be a welcome alternative, offering a brighter outlook for food futures.


- New Zealand

White Nights Remuera Food Experience

In 2015, the Food Design Institute at Otago Polytechnic were invited to deliver a food experience/performance at White Night Auckland (New Zealand). White Night is billed as "... a night-time cultural festival that transforms the urban space into an arts destination for experiencing the best of new and experimental art forms, performances and culture."


- Austria

Crafting Transformation

Through mass- production and consumption old techniques and crafts are fleeting. Anna Wieser is inspired to preserve tradition and craftsmanship. With her project 'Crafting Transformation', she wants to awaken people's curiosity by showing them the beauty that comes from using our bare hands. "We live in a fast-digital world where the physical connection between ourselves and the people around us is threatened by oblivion," Anna says.


- Spain

“Food is part of an experience”

Our correspondent Ishpreet Batra interviewed Alexa Trilla, a food designer from Lleida in Spain. She is the creator of Archicookture and defines herself as an “Archicooktect.” Alexa is creative, curious and extremely passionate about mixing gastronomy with other kinds of skills and knowledge.


- By the sea

The taking and giving of land and sea

European designer Ruth Kluckers is a recent graduate from the Design Academy Eindhoven. A vegetarian since she was 6, she used spend time on organic farms as a child where she learnt early on about food. While studying in the Man and Food Department she did her internship at the Cornish Seaweed Company in the UK, where she lived in a friend's van. This became her main inspiration for her ongoing project 'A Drive For Seaweed'.


- Switzerland

RE.TREAT captures the physical sensations known as “mouthfeel”

After receiving her Bachelor's degree at the "Instituto Culinario de Mexico", Estela Gless went on to graduate from the "Zürcher Hochschule der Künste" with a Master of Arts in Design Trends and Identity. With more than ten years of experience in the culinary arts, she developed a sophisticated and, may we say, delicious project for her MA graduation: RE.TREAT, exploring physical and emotional sensory perceptions in the mouth. We asked Estela to tell us a bit more about her concept and how she developed it.


- Italy

Get your hands dirty at this year’s Salone in Milan.

"By Hand" is a culinary experience resulting from the research of designer Giulia Soldati, who uses food as a tool to explore the relationship with our body, whilst trying to trigger new behaviors and question our beliefs.


- Cape Town

Nude Foods

Tina Breidi, our South Africa correspondent, went to interview NUDE FOODS, a great example of how design can shape our food behavior and trigger new habits. NUDE FOODS tackles our plastic waste issue by offering new models that alter our weekly choices and practices around food.


- India

“The future of food and design is going to be planetary.”

Ishpreet Batra grew up in the city of 'Tehzeeb', Lucknow in India. She never took any formal education in food but the flavours of her culture attracted her to start experimenting with the complex flavours of 'Awadhi' cuisine at the age of 12. While the process of cooking gave her emotional balance, studying fine arts and design gave her the vision as well as the skill to understand her passion. Ishpreet has spent seven years working with various design startups, services and products as a User Experience Designer. Today Ishpreet lives close to the capital of India studying food culture, eating habits and creating unique multisensory experiences around little observations, and hopes to address some real world problems in future.


- Russia

Cheese Copyright

In the age of globalisation, we are used to circulations of products from geographical locations all around the globe. But what happens when countries start redefining their identities—thereby also redefining their borders—and how does it affect our taste?


- Barcelona

“Designing products that are in dialogue with food.”

BENDITAS (Ferran Gesa and Caterina Vianna) is a Barcelona based design studio specialised in what they call "furniture for food". The studio aims to create new products and services for the food sector from a unique point of view: designing products that are in dialogue with food.


- Scotland

“Non-methodological, non-theoretical and impractical interventions.”

In Western society, as etiquette dictates, we’re urged from a young age not to lick our plates after eating. Certainly, it’s frowned upon to go around “licking everything in sight”. However, this is just what the ‘Lickable Cities’ research project aims to do with their self-declared international “impractical research community” which explores “gustatory experiences, designs, and technologies”.


- Scotland

“It can be thought of as simply fuel or fetishised for pleasure.”

Steph Marsden enjoys thinking about, writing about and playing with her food. Not only a messy eater, she believes finding fun ways to play with our food (and our perceptions of food) is a great way to learn more about the complex nuances of what we eat, and its relation to culture, the environment and our global food system. Steph studied furniture design and cabinet making and has recently completed an MSc in Gastronomy at Queen Margaret University, Edinburgh. She aims to further examine the connections between gastronomy, art and design through research and creative practice.


- Netherlands

Efficiency, a Social Perspective and Food Dreams

Lotte Meeuwissen is a Dutch Food Designer based in Barcelona. She invents culinary interactions with a focus on the social nature of food. Lotte uses "play" as a tool to enable her audience to focus on means rather than ends, allowing people to try out new things, to revise, modify and explore. With her work she creates new social bonds, both with food as well as amongst people. We talked with Lotte about efficiency, a social perspective and food dreams.


- South Africa

“The outcome is often quite sensitive, raw and emotional.”

Hannerie Visser grew up on a table grape farm in South Africa. Her mother and grandmother were both domestic science teachers. Today she designs and produces culinary experiences through her Cape Town-based company "Studio H". Hannerie’s driving force is to find solutions to challenges in the food system to ultimately contribute to a better and more sustainable world through food and design. Hannerie's "Studio H" is a culinary-minded design studio that creates experiences through the lens of food. In 2017 Hannerie founded her own food and culture magazine, "Chips!", which launched at the New York Food Book Fair. 2018 saw the launch of Studio H’s Future Food Report, published with samples in book format and accompanied by trend workshops. In the same year Hannerie founded "FOOD XX", a conference, awards and network dedicated to women in the food industry.


- Berlin

“It was design that brought me to food.”

Xijing Xu is a Berlin-based designer from China. She helped develop “ChiTofu”, an Interdisciplinary Experimental Food Design Program in Hangzhou, China before starting her Masters at the Universität der Künste in Berlin. She graduated with a poetic and visionary project called "Wanderer" which combines textiles and milk fermentation. We talked to her about all things food, design and education.


- Bulgaria

“The field of food and design is where opportunity and challenge meet.”

Sophie Yotova is a certified Eating Psychology Coach and that has dedicated her life to devising a sustainable and flexible strategy for people to cultivate long-lasting and adaptable healthy eating habits. She does this partly through her platform Foodie Boulevard – a disruptive organization that explores food as an interactive and customizable long-term strategy for individual health promotion. Her main focus as a correspondent for the DIFD will be to explore what shapes the role of food in our society and what does or doesn’t impact our habits, beliefs, choices, and perceptions when it comes to the role of food in our lives. And what we can do to move forward, make better choices, and live a more harmonious, balanced, and sustainable lifestyle both when it comes to food and beyond.


- India

“Considering not only the food but also the space in which it is consumed.”

Jashan Sippy is an architect and food-lover from Mumbai, India. He spent his early life travelling around the globe licking buildings to experience them holistically. His thesis “Gastronomy & Architecture: Multisensory Experiences” explored the cross between the two artistic disciplines. Jashan moved to San Francisco, CA to pursue an M.Sc. in International Business and has designed various spaces for food – from production, to consumption and waste, including grocery stores, restaurants and hotels. He has conducted innovation workshops in design and hospitality institutes and has curated multiple eating experiences with his multidisciplinary design studio Sugar & SPACE.


- South Africa

Using taste, smell and sound to create a safe space.

12th of Feb this year saw the launch of Studio H’s latest project, FOOD XX. Imagine hanging out with a group of your closest girlfriends to chat about everything that you cannot talk about at the office or at home – that’s kind of what FOOD XX wants to be for womxn in the South African food and drinks industry. The whole idea about FOOD XX is that we talk about current injustices and find solutions together, whilst simultaneously redressing exclusion and tokenism of womxn in the past.



“We need to change culture and that is our job as designers.”

For the international exhibition "Food: bigger than the plate" at Victoria and Albert Museum in London, Honey & Bunny realised five food design videos, all of which were created within the buildings of the museum. The exhibition will open to the public on 18th of May 2019.


- Eindhoven

Inviting People to the Dinner Table Again

Louise Knoppert is a designer who aims to stimulate people's senses and create new experiences, improving people's lives through her design. Her designs are presented as smart and simple solutions through functional and ergonomic products. From "Animal Coffin," a biodegradable animal coffin, to "Opscheppen" a series of bowls that help children learn about food quantities, Louise has designed sensitive products for various target groups. She talked to us about her project "Proef," a series of tools for people who are medically prevented from enjoying meals in a social context, due to being fed through a feeding tube.


- The Netherlands

“Only by sharing with others you can see growth.”

Timm Donke, Leif Czakai and Nathan Fordy are collectively known as Optimismus, a commercial and social design collaboration that develops creative strategies and creates collaborations. Working for non-profit organisations they manage to tackle big issues with small-scale but impactful actions. Optimismus were asked by Hivos International to design a project and platform for the Open Source Seeds System program. They came up with a new brand to support sharing systems for seeds as well as promoting biodiversity. We talked with Leif Czakai about OSSS, an upcoming brand of seed snacks - introducing a new taste that aims to become a global snack produced on a local scale and with local ingredients.


- South Africa

FOOD XX – a movement toward equality

The Times Up movement released a statistic recently: 1 in 5 executive chefs in the US are women. As a symptom of a gender imbalance in top roles in professional kitchens, out of the 30 nominees for South Africa’s Top Restaurant at the 2018 Eat Out Mercedes-Benz Restaurant Awards, only 4 restaurants have a woman in the role of head chef. The 13% is made up of Chef Chantel Dartnall, Kayla-Ann Osborn, Hilde-Lee Olivier and Fernanda Cardoso.


- Cyprus

Food, Fermentation and Design

Olivia Ioannou was born and raised in Cyprus. She studied design at Goldsmiths University in London (2014-17). After her studies, her interest for food lead her to volunteer on agroecological and organic farms in Spain in an effort to understand a bit more about the food chain through personal experience and practical learning. The methodologies developed through her projects have influenced her daily life, especially fermented foods and the processes used to create them. Returning to Cyprus has allowed her to seek out people in her home country who are looking to disrupt or simply question the conventional food supply chain, whether it is by living a lifestyle guided by permaculture principles or simply making as much as possible from scratch.


- Berlin

Using food as a design material: eating data.

Studio Inés Lauber is an conceptual food and design studio based in Berlin since 2012. The studio raises awareness on the subjects of sustainability, seasonality, locality and maintaining biodiversity through storytelling and conceptual design. Inés Lauber mainly works with local and sustainable produce and collaborates with projects and small businesses that have social and environmental sustainability high on their agenda. Experimenting with foraged ingredients and traditional preserving methods, researching on healing aspects and cultural values of food, the studio blurs the boundaries between forgotten and modern, traditional and new, offering food concepts to not only feed your body, but also your mind.


- New Zealand

“Effective food and eating design has the potential to make us more human again.”

Dr Richard Mitchell is a Professor in Food Design at Otago Polytechnic in New Zealand. Richard has been researching and publishing on tourism and hospitality consumer behaviour, business collaboration and design thinking for food and culinary arts education for more than two decades. He has also presented at academic and industry conferences in more than a dozen countries and is active in working with a wide range of industry partners on wine, food and hospitality projects, including being a current management committee member for Eat New Zealand and a former chairperson of the New Zealand Food and Wine Tourism Network. His food design practice is in two main fields. Firstly food experience design and performance, and secondly using experience design to reshape classroom experiences in the culinary arts. In 2014 and 2016 he was convenor and creative director or the International Food Design Conference and Studio held at Otago Polytechnic.


- Barcelona

From Barcelona, a Surrealist Approach to Food and Design

In 1928, Salvador Dalí stated: “Joan Miró knows the way to limpidly section the yolk of an egg in order to appreciate the astronomical course of a hair.”


- Mexico

The Real Cost of #Foodies

Make it Instagrammable! This is what I hear every time I speak with chefs, designers, or any other creative person working in the food industry. If you’ve ever gone down the rabbit hole of hashtags like #foodporn with over 104 million images, #foodie with 47 million or #foodgasm 21 million, you won’t be surprised when I say the "food-grammer" generation might be contributing to the food crisis. In the developed world, we are constantly pinballing between 2 controversial trends: one that celebrates indulgence and fullness, and another one that centers around frugality, control and consciousness. However, in an era of dodgy influencers and abuse of media as social currency, we might ask ourselves if this food-grammer craze is leading us to a cliff’s edge with its fake abundance.


- Russia

“The political aspects of food are often underexposed.”

Anastasia Eggers works in the field of speculative and critical design and design research. In her practice, she explores social, cultural, political and environmental issues, frequently choosing food and food production as a medium to create narratives around those topics. Her work often results in future scenarios that comment on recent societal tendencies and show complex relations between design fiction and reality. For us she will be corresponding about food and design in Russia.


- Berlin

“We can always do something positive for our world and society”

Tainá Guedes, founder of Entretempo Kitchen Gallery and Food Art Week, is a food activist and book author who was born in Brazil and is now based in Berlin. She works on different projects on how we conceive food in a cultural and social context. For Tainá, art becomes an extension of the kitchen, and food a common base for expressing and sharing thoughts and ideas. With her work, she explores the political and social impact of food as a manifestation of history, sociology, geography, science, philosophy and communication.


- Cape Town

Food and Design, Business and more at Design Indaba 2019

Design Indaba, a pioneering creative conference held annually in Cape Town, will commence on the 27th of February and last for three days. Now in its 24th year, it presents itself as an event where business meets design. Host to visionary speakers such as Alice Rawsthorn and Rodrigo Garcia Gonzalez, this conference is a compelling opportunity for those interested in the world of food and design, and beyond.


- Netherlands

“There is a lack of connection from the food design field to the gastronomic world.”

Katinka Versendaal is an experimental food designer. She is deeply interested in what is happening in the world of food as well as in socio-cultural trends, scientific advancements, and their potential impact on the way we eat today and in the future. Katinka founded her own food design studio, The Eatelier, with the purpose of translating scientific research and technological innovation into the world of food. The Eatelier develops research through an interdisciplinary lens, which then is translated into food and hospitality concepts. The aim is to initiate product innovation and to create compelling culinary experiences for a wide variety of audiences in order to promote the creation of a more delicious, healthy and sustainable future.


- South Korea

Using Tea Time As A Tool

Food experience designer Eunkyung Kang in South Korea puts an emphasis on food as an eating experience rather than as an object. Her projects focus on interpersonal understanding, communication and behaviors. "Distance of InTEAmacy" is an ongoing project which started in April 2018 and uses tea time as a tool to observe how food works in order to change behavior in unfamiliar social situations.


- Arnhem

Food Friction: an art research conference

Artistic research conference Food Friction commenced on the 30th of November, 2018 in Arnhem, the Netherlands. A city in the Netherlands known for its fashion and a famous World War II battle, it is also home to ArtEZ University of the Arts which organised the event curated by food designer Katja Gruijters. Topics circled the role that designers can play in creating new perspectives and finding possible solutions for the planetary and environmental crises that are impacting our food system, our supply chains, our health and our behaviour. By hosting talks, workshops, performances, and edible interventions, Food Friction intends to spark interdisciplinary collaborations between politicians, scientists, artists and entrepreneurs and display to visitors the value of the critical and creative thought processes needed to ignite innovation. 


- Eindhoven

‘Cowgirl’ wins Future Food Design Awards

One month ago Adelaide Lala Tam won both the jury and the public prize at the Future Food Design Awards with her 0.9 Grams of Brass project. We spoke to her about her work and her success.


- Japan

“Food and design is often confused with ‘food design’.”

Chieri Higa was born and raised in the US and Austria. She is a graduate of Design Academy Eindhoven’s Food Non Food department and is currently working on a cookbook with her grandmother about the evolution of Okinawan food. We are happy to have her be our correspondent for all things food and design in Japan.


- Netherlands

“What can design do for food?”

Food and design is a relatively new, unarticulated space in design. Because of this, as a unifying platform for those working in this space, it is important for us to acknowledge that many people in this field are still considering how to articulate their identity to those functioning outside of our field. This is why the Dutch Institute of Food & Design is creating a manifesto. We want to communicate better to people unfamiliar with food and design the ideas behind what we do. The manifesto is a place to collect intentions and to record the process of a growing and changing platform. It will contain opinions, questions, speculations, and contradictions. Our manifesto will grow and change continuously and help to serve as a representative of the aims and aspirations of the DIFD and the people it represents. 


- Eindhoven

All Things Microbial: Edible Invisible Exhibition

At this years' Dutch Design Week 2018, The DIFD was present with an exhibition about a very important - invisible - part of food: microbes. Around 6000 visitors visited the contributions of designers working with food and eating: Anthroponix, Hannerie Visser (Studio H), Olivia Ioannou, Roza Janusz, Ina Turinsky en Andreas Wagner, Julia Schwarz, The Eatelier, students of Design Academy Eindhoven's Food Non Food department together with Tom Loois and Maria Apud Bell. Here is an overview of all the projects exhibited and their microbial concepts as well as an interview with the curator of the exhibition: Marije Vogelzang.


- Eindhoven

The Food & Design Manifesto

What can design do for food? This is the key question of The Food & Design Manifesto. This collection of world wide visions is not static. Like food. It will be living, decaying, blossoming and spreading seeds just like food does.


- US West Coast

Part 2: Designing the Future of Clean Meat

Protein Fantasy is a food design fiction that suggests a different way of looking at the “natural” process of culturing meat and pushing the possibilities of producing food. It also visualizes a possible living context and new foods in the future, with the research on “clean meat”. Protein Fantasy is also designed to question industrialized food systems across the world today that prioritize high volume, low cost, unsustainable practices, and a lack of design diversity.


- Germany

“We produced stills in the style of the old Dutch Masters’ oil paintings.”

Reinhard Hunger is one of the most influential German food photographers. Modern food photography is today's witness of food culture and trends, just like painting used to be. With his images, Hunger aims to tell a story, often with a humorous twist. He prefers to show the natural beauty of food, but still, his images are the result of highly conceptual thinking and detailed design work. As we all eat with our eyes and images play such an important role in our perception, I was tempted to ask Reinhard a couple of questions about his professional work.


- Netherlands

Meet the three nominees for the Future Food Design Awards

The internationally renowned Future Food Design Awards jury was greatly impressed by the creativity and diversity of the applications. They had the difficult task to search for the three most innovative and disruptive designs for a culturally rich and sustainable food future. Out of 50 entries from 30 different countries, they selected the following three nominees.


- Austria

Beyond Taste

Teresa Berger is a young product designer based in Vienna, Austria. She aims at improving products and believes they can enhance our everyday lives, if they are well designed. She sees food as one of humankind’s greatest pleasures but also biggest struggles, as eating is heavily influenced by external elements of consumption through the tools and objects we use. “Size, color, and the usability have a tremendous influence on creating consumption patterns that might lead to negative eating habits. This is where I felt I could really make change as a product designer.” We talked to Teresa about her work around food and design and her upcoming exhibition at the Vienna Design Week.


- US West Coast

Part 1: Clean Meat and Food Design

Protein Fantasy is a speculative food design project that was created based on Cellular Agriculture and the technology of “clean meat”. The way we prepare food and eat it has affected the path of human evolution. This project takes a step forward in discussing the possible food futures and our relationship with new food technology and design.


- The Netherlands

“Lifting aroma from its secretive niche into the spotlight.”

Having just recently graduated from the Food Non Food Department of Design Academy Eindhoven, Alexandra Genis sees her work as critical food design - sometimes very critical. ‘If I look at food design today, I see a lot of direct problem-solving. Vegetarian meat, technologically enhanced cooking, design against obesity and recycling of food waste dominate the media when it comes to food. These are important tasks at hand, of course. However, it’s what the public demands to see and I am sceptical about that.’ Thus the work of Alexandra is often the exact opposite of what is officially stamped as desirable. For her graduation project ATOMA she has travelled a universe of aromatic molecules to shed light on the secretive world of flavour.


- The Netherlands

“I suddenly could combine my passion for food and interest in nature and science with technology and design.”

Chloé Rutzerveld is a Dutch designer that critically explores food production and consumption. After graduating from the Eindhoven University of Technology in 2014 with the project Edible Growth, she started her own studio Food & Concept Design. Chloé successfully combines design, science and technology in order to find new ways of making food more efficient, healthy and sustainable. By using food as medium, she makes new technologies and food issues tangible for a wide variety of people, facilitating better understanding and in-depth discussions of related themes.


- Barcelona

“Food as culture would help us better understand ourselves.”

Albert Fuster i Martí is an Architect who is doing his PhD in History of Art and Architecture at ETSAB-UPC, Barcelona. He is the Academic Director of ELISAVA, Barcelona School of Design and Engineering since 2014, and he has lectured in history of art, design and architecture and project methodology at various schools. He has collaborated with Ferran Adrià and the elBulli team since 2013 for the project of the new creative lab in elBulli restaurant in Cala Montjoi (Catalunya). He is also the Director of the Master in Creative Process, by Elisava and elBullifoundation. And for us he will be writing about the food & design developments in Barcelona!


- Hong Kong

“The only way the food system can be influenced is through the people.”

Katharina Unger is probably best known for her project "Farm432", an insect incubator for people to grow their own proteins and nutrients in the form of insects in their home. Having started in 2013, Unger has since commercialised the project, now known as “Hive”. Additionally, she has worked with a Maasai tribe in Tanzania who are affected by climate change and a completely new lifestyle of settled agriculture, bringing about many cultural changes affecting the food they eat. As our correspondent she will be reporting on recent developments in food and design in Hong Kong.


- UK

“I like to imagine food design as a possible form of activism.”

Francesca Sarti is perhaps best known for being the founding member of Arabeschi di Latte, a design studio that aims to experiment with new design concepts relating to food and beyond. Combining her fields of interest, with experiences and research, she is able to focus on the world around us through a critical and creative filter. As the UK correspondent for The DIFD she will be reporting on the food & design world as it is evolving in the UK.


- South Africa

Could invasive species, harming the ecosystem, be our next source of food?

In October 2017, “Menu from the new wild” was selected as one of the top 20 projects to take on the antenna stage organised by Design Indaba and Dutch Design Week in Eindhoven, the Netherlands. Industrial designer Alexandra Fruhstorfer is tackling an essential ecological issue. Invasive plants and animals are threatening the stability and functionality of our wildlife. Her solution is to reduce their numbers by making them commercially viable. Clearly, the next step will be to integrate them into our business cycle by eating them!


- San Francisco

“I’m fascinated by how creatives reimagine materials and immerse people into new rituals of eating.”

Raquel Kalil is a San Francisco based UX Researcher and Service Designer with a foundation in Architecture and Interaction Design. Besides UX design and research, Raquel's creative practice explores gestures and rituals around eating which culminate in a body of work regarding the future of eating. She collaborates with artists and designers to communicate sustainable possibilities through gastronomic experiences.


- Mexico

“We will need to design the food habits of the present to be adaptable and suitable for the future.”

Nataly is a Colombian Industrial Designer with a master's degree in New Eating Habits at L'École de Design Nantes Atlantique. She is passionate about the relationship between humans and food and how the geopolitical and environmental stakes are evolving the way we eat. With experience in the food field, she has worked as food designer for restaurant chains, food & beverage industry, wine producers, and currently, as the creative director of Foodlosofia, a Mexican food design consulting agency. With an international scope including Colombia, Mexico, France and Australia, her work has a strong focus on human-centered design, applying new research methodologies with the objective of designing meaningful, sustainable and profitable food models.


- Finland

“When it comes to food design, everyone has different definitions and perceptions.”

Su Park is a former ceramic artist from Seoul, Korea, and recent graduate of the MA course Product and Spatial Design at Aalto University in Helsinki, Finland. She is currently working as a food designer at AÄÅ, a design studio which Su Park co-founded in 2014. Her focus in food design lies in looking at the bigger picture of food production and consumption and using design principles to help solve the issues in these fields. As our correspondent she will be reporting on recent developments in food and design in both Finland and Korea.


- The Netherlands

The 13 best projects of last year’s Future Food Design Awards

With the Future Food Design Awards 2018 just weeks away, we are taking a look back at last year's 13 best entries from: Fernando Laposse, Marie Caye & Arvid Jense, Katharina Unger, Anastasia Eggers & Ottonie von Roeder, Carolien Niebling, Chloé Rutzerveld, Studio Playfool, Doreen Westphal, Leo Fidjeland & Linnea Våglund, María Apud-Bell, Mariet Schreurs, Mies Loogman and Yunwen Tu. Together they covered a broad range of relevant food&design topics - from autonomous kefir machines to urbanised agriculture, from gene modification technology to augmented reality supermarkets and from future farming to surreal sausages. We can’t wait to see what’s next!


- US West Coast

“How will future technology and food culture change the way we eat?”

Yunwen “Tutu” Tu is a food designer and curator, who seeks ways to push boundaries through her work. Such as envisioning how the food of the global diaspora will be impacted by environmental, socioeconomic, political, and technological trends. Tutu's work has been featured in food design exhibitions at the ACM Future of Computing Academy, Asian Art Museum, Foodinno Symposium, California Academy of Sciences and Chinese Culture Center. As our correspondent she will be reporting on recent developments in food and design along the US West Coast.


- The Netherlands

Who are we to judge?

The 2018 Future Food Design Awards are approaching fast. With the application deadline on 12th of August, here is another look at the six individuals who will be judging this year's awards: Clemens Driessen, Kees de Gooijer, Jolanda Nooijen, Pedro Reissig, LinYee Yuan and Marije Vogelzang. Overall, the goal of the Future Food Design Awards is to stimulate designers that have an important, remarkable and innovative perspective on the food system. Thereby establishing a better connection between the two worlds of food and design as well as promoting exchange and a more open attitude.


- Lebanon

“Design has always shaped society and it can definitely cause social impact.”

Josephine Abou Abdo is a Lebanese native living between Beirut and Rome. After studying interior architecture in Lebanon and product design in Rome, Josephine is now best described as a multidisciplinary designer and problem solver who uses product, service, and food design for innovation. As our Lebanese correspondent she will focus on writing about design thinking and food design in the Middle East.

Digital Seasoning by Laila Snevele

Digital Seasoning by Laila Snevele


- The Netherlands

Digital Seasoning: healthier eating behaviour for the new digital era

Laila Šnēvele is a recent graduate from the Design Academy Eindhoven. She sees her work as translations of food and human relationships. “Food is our common necessity, pleasure and culture. I am curious to explore the different roles that food plays in all of our lives. What is obvious for one, might be unacceptable for others. Where is the common ground?”, she says. Laila aims to explore people’s perception of food and how we look at things out of the norm. Her goal is to create edible experiences that are comprehensible, engaging and can improve our well being. With her new 3D visualisation of taste, "Digital Seasoning", she has done just that.

Tina Breidi by Retha Ferguson

Tina Breidi by Retha Ferguson


- South Africa

“Food is a global language to connect and act upon.”

Tina Breidi is a Lebanese born designer, based in Cape Town, driven by exploring traditional cultures and tackling social and environmental challenges. Since completing her Masters in Food Design at the Scuola Politecnica di Design last year, she joined Design Indaba and helped launch Antenna 2017, a new initiative between Design Indaba and Dutch Design Week. As our correspondent for South-Africa & Lebanon she will focus on writing about real human values. By presenting provocative concepts and projects she aims to show alternative ways of living, and changing people towards a more sustainable mindset.

Volumes by Marije Vogelzang

Volumes by Marije Vogelzang


- The Netherlands

What can food designers learn from behaviour scientists (and the other way around)?

This is a call to designers to dive into the world of behavioural sciences. Especially for food designers, applying insights into why people behave in a certain way will take your design multiple steps further. Yes, we as designers already do research ourselves, but I found that it happens in a different way than how social psychologists do their studies. So let’s see what they know, how they do it and let’s learn from them.

Emilie Baltz by Tim Wilson

Emilie Baltz by Tim Wilson


- East Coast, United States

“Food and design both have as a goal to better the human experience – functionally & fantastically”

Emilie Baltz is an American award-winning food designer, technologist and experiential artist. As a correspondent for the DIFD she will give a regular update on the technological and sensorial side of Food & Design.

Totomoxtle by Fernando Laposse

Totomoxtle by Fernando Laposse


- Mexico

Totomoxtle: changing family dynamics with waste of colourful corn

Last year Fernando Laposse won the Future Food Design Awards with his circular design project Totomoxtle, by turning waste of coloured cobs of Mexican native corn into beautiful surfacing veneer for interiors and furniture. In the meantime his project is raising awareness about the rapid loss of the original species of corn in today’s globalised world. Read how his project evolved in the past year.

Inés Lauber by Satellite Berlin

Inés Lauber by Satellite Berlin


- Germany

“Food is a mirror of society and a statement of the zeitgeist”

Meet our German correspondent: Inés Lauber. Inés is a food and experience designer based in Berlin. On a regular base she will be writing for The DIFD about the German scene of Food & Design.

Human Hyena by Paul Gong

Human Hyena by Paul Gong


- Germany

Food Revolution 5.0: speculation and discussion on future food and living

The Food Revolution 5.0 is now on show in Berlin at the Kunstgewerbemuseum. Our German correspondent Ines Lauber takes a look and tells us what to expect.

SAM - Marie Caye & Arvid Jense

SAM - Marie Caye & Arvid Jense


- The Netherlands

Meet SAM: the food system owned by robots

SAM is a Symbiotic Autonomous Machine, designed by French-Dutch designers Marie Caye and Arvid Jense, but not owned by them.

public waiters


- The Netherlands

How food delivery services affect public space

Ever since food-delivery services like Deliveroo and Foodora started appearing in cities, spontaneous meeting spots have formed as well – places where the deliverers gather while waiting for the next order. For practical reasons, the spots are often central and highly visible, and could therefore be considered one of the major physical manifestations of the gig economy in cities across the world.